Wednesday, November 25, 2009

Ever since a colleague of mine told me about the yam crisp his wife makes every Thanksgiving I have been craving it. I begged for her recipe only to be told, "a little of this and a little of that" type of thing. I knew in my mind how it should taste, and here is what I came up with. Thanks Ruthykins for giving me the tips on the crumb topping. When I made it, I had to make some in a little pan so we could "taste test" it at home first. It was a HIT!

In mixing bowl, combine yams, 1/4 C melted butter, brown sugar and cinnamon. Beat together until well mixed and creamy, as you would for mashed potatoes. Spread in lightly greased 9 inch square pan or casserole dish. In separate, small mixing bowl combine dry ingredients for topping. Add melted butter a little at a time and continue to mix. You should end up with a moist, but still crumbly mixture. Spread crumb topping evenly over yams. Bake @ 350 for about 20-25 minutes or until golden brown.

Now, you COULD make your own meatballs if you have a great recipe and lots of time to roll out a bunch of little meaty balls... however, because I am a Cheat, and have very little or no time at all to cook, I buy the 2 lb bag of frozen meatballs. I wait until they go on sale for about $2.50 a bag... or get them from Costco. Anyway... without further adieu...

Monday, November 9, 2009

I start with the following "fry mix" and improvise as I go. Sometimes I add seasonall or other spices. I have used this mix with Tilapia, Orange Roughy and Catfish and it was good with all of them. Oh - and by the way - 2 of my kids "don't like fish"... but they like this. I think it's the crispness that helps.

Heat oil in pan. (or can use deep fryer) Mix dry ingredients together and place in ziploc bag. Take each fish fillet and quickly brush with milk or beaten egg and then turn in bag to coat. Fry in hot oil in pan a few minutes each side. Continue turning every few minutes until golden brown and desired crispness. Drain on paper towel or parchment paper.

Tips: I like to buy the individually flash-frozen fillets. I take them out of the package and rinse slightly before using. I don't even thaw them out and they are perfect. This seems to help the fish from falling apart in the pan as well. Also, covering the pan with a lid helps to cook evenly and reduces hot oil spatters.

Sunday, November 1, 2009

We made our own Yummy Mummy calzones and they were fun! Kids enjoyed them too! Not as pretty as the ones on the recipe video, but I thought they still turned out great! Try these next year and get the kids involved. For recipe click here....Rhodes Rolls Yummy Mummies